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Keto Summer Squash Casserole is for Dinner.

Keto Summer Squash Casserole takes 5 minutes to prepare.

Keto Summer Squash Casserole takes 25 minutes to cook.

Keto Summer Squash Casserole makes 9 servings.

The ingredients for Keto Summer Squash Casserole are:

4 cups, sliced Summer Squash
2/3 cup Coconut Milk (Unsweetened)
2 large Eggs
1/2 cup Almond Meal/Flour
1 1/2 cups, shredded Cheddar Cheese
1 medium Onions, chopped
1/4 cup melted Butter
2 fl oz White Wine
2 tbsp Butter
1 tsp Salt
1/2 tsp Pepper, black

Here is how you make Keto Summer Squash Casserole:

Preheat oven to 400 degrees F (200 degrees C).Melt 2 tbs butter in a large heavy skillet over medium heat. Add onions and sauté for 2 minutes. Add squash and wine and stir to combine. Cover, and cook until squash is tender, about 5 minutes. Place squash onion mixture in a large bowl.In a medium bowl, mix together almond flour and cheese. Stir half of the cheese/flour mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 8”x8” baking dish. Sprinkle with remaining cheese/flour mixture.Bake in preheated oven for 25 minutes, or until lightly browned.Serving Size: Makes 9 servings

The nutritional information for Keto Summer Squash Casserole is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 216.0

• Total Fat: 18.5 g
• Cholesterol: 81.9 mg
• Sodium: 450.3 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 1.5 g
• Protein: 8.3 g

The dietary needs meet for Keto Summer Squash Casserole is Low Carb